Turkey Burger with Cheese (Printable)
Tender turkey patty topped with melted cheese, fresh tomato, and lettuce on a soft bun.
# What You’ll Need:
→ Turkey Patties
01 - 1.1 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
04 - 1 tablespoon fresh parsley, chopped (optional)
05 - 1 teaspoon Worcestershire sauce
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 tablespoon olive oil (for cooking)
→ Assembly
11 - 4 slices cheddar cheese
12 - 4 burger buns, split
13 - 4 lettuce leaves
14 - 1 large tomato, sliced
15 - 4 slices red onion
16 - 4 tablespoons mayonnaise or preferred sauce
17 - Pickles (optional)
# How-To Steps:
01 - In a large bowl, combine ground turkey, onion, garlic, parsley, Worcestershire sauce, mustard, smoked paprika, salt, and black pepper. Mix until just combined without overmixing.
02 - Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
03 - Heat olive oil in a large skillet or grill pan over medium heat. Cook patties for 5 to 6 minutes per side until fully cooked through (internal temperature 165°F).
04 - During the last minute of cooking, place a slice of cheddar cheese on each patty and cover with a lid to melt.
05 - If desired, lightly toast the burger buns before assembly.
06 - Spread mayonnaise or preferred sauce on bottom bun. Layer with lettuce, tomato slices, turkey patty with melted cheese, red onion, and pickles. Top with the bun.
07 - Serve the assembled burgers immediately with your preferred sides.
# Expert Advice:
01 -
- Ready in 30 minutes flat, making weeknight dinner actually feasible.
- Juicy and flavorful—no dry turkey patty regrets here.
- Light enough to feel good about, indulgent enough to truly enjoy.
02 -
- Ground turkey can dry out if overworked—mix just until combined, about thirty seconds with your hands.
- Don't skip the Worcestershire and mustard; they're doing the heavy lifting to keep this from tasting bland.
- Internal temperature should hit 165°F (74°C) to be safe, but checking with a meat thermometer keeps you from overcooking.
03 -
- Make the patties ahead of time and refrigerate them until you're ready to cook—they hold their shape better when cold.
- If you're cooking for a crowd, set up a topping station and let people build their own; everyone gets exactly what they want.